My tooth is more savoury than sweet, which probably explains why most of this blog focuses on dinner rather dessert. That is not to say I can’t appreciate a good cake or a decent cookie but in general I’m always going to get more excited about a foccacia than a flapjack. I’ve also come to learn that even the sweet things I do like always have a salty or more specifically a nutty element – pistachio ice-cream, frangipane and of course pb&j (that’s peanut butter and jelly(jam) for my anglophile readers). True to form, my absolute favourite confectionery is Reese’s peanut butter cups – simply divine – and it’s a major plus they are not made with high fructose corn syrup (don’t get me started!), which in the States, is a small triumph.
So, whilst perusing the Nigella forum I chanced upon a recipe for peanut butter cookies, I knew they had to be made immediately. The recipe in question was offered by a Mr JohnMc – I think it’s only fair I credit him – and it is the most painless cookie I’ve ever had the pleasure to make.
This isn’t my first foray into the peanut butter dessert arena. I’ve succesfully constructed a moreish pb cheesecake for a dinner party so I had an inkling these where going to be good. Also inspired by Smitten Kitchen’s recent hazelnut thumbprints and the fact I had a bag of butterscotch chips begging to be used I thought it only natural to combine all these awesome elements and create peanut butter thumbprints.
Let me tell you how gorgeous these are, not only to look at but also to eat. Crunchy round the edges and super soft on the inside, just the way a cookie should be. As soon as I tasted the first one it was obvious they’d make fantastic cakeballs. So the next time I make these I’m going to keep them ball shaped and coat them in chocolate – hey presto, my very own peanut butter cups! It doesn’t get much than that:)
1 cup peanut butter (I used smooth but crunchy would work too)
1 cup light brown sugar
hershey’s chocolate sauce (optional)
Pre-heat the oven to 350 degrees. Line a baking tray with greaseproof paper.
In a large bowl whisk the egg until foamy. Add the peanut butter and mix until smooth.
Stir in sugar and thoroughly combine until you get a soft dough.
Take a small (teaspoon) amount of dough and roll into a ball. Place on baking sheet and repeat – you should get up to 20 balls out of the dough.
Using your thumb gently make a thumbprint in each ball. Place a butterscotch chip in the centre of each thumbprint. At this stage you could squirt a teeny amount of chocolate sauce into the thumbprint also – I only did it with 4 of them but they tasted gooooood!
Bake for 10 minutes. If you want a firmer texture bake for 15 mins.
Take them off the baking sheet as soon as they come out of the oven. They become difficult to take off the sheet when they cool. Place on a cooling rack. They are good warm but I liked them better when completely cooled.
You probably shouldn’t have them for breakfast…..but I did:)